Try just planning for two meals, or three meals, before you go to the grocery store.
Say, “OK, I know I want to have a chicken, I want to have a pasta, and maybe a fish’.
If you can make it five to seven days, and you really can, without going to the grocery store, you will be amazed at how much time you can save.
Broiled Salmon with Dijon-Soy Crust
Prep + Cook = 15 minutes
4 servings
This dish, invented by my mother-in-law, Barbara Goldfarb, gives a lot of reward for very little effort. For a sweeter taste, use teriyaki sauce instead of the soy sauce. Serve it with brown or white rice and steamed edamame.
1 1/2 - 2 lbs. salmon fillet
1/4 cup grainy Dijon mustard
1 Tbsp. soy or teriyaki sauce
Preheat the broiler and move the shelf so that the heat source is approximately 4 inches away. (Meanwhile, prepare the rice and edamame, if you are serving it.)
Place the salmon skin side down on a baking sheet lined with foil. Brush the top of the fish with the mustard. Sprinkle the soy or teriyaki sauce on top.
Broil the fish for 10-12 minutes, until the topping is browned and the salmon flakes easily and is opaque throughout. Don’t flip the fish during cooking.
Side Dish suggestion: To make Steamed Edamame, prepare 1 lb. edamame (or use frozen peas) according to the package directions. Sprinkle the cooked edamame with a little kosher salt.
Tip: For an elegant dish for a large gathering, prepare this dish using a whole side of salmon and serve it on a large board or platter, garnished with dill or parsley.
Nutritional Information per serving (1 1/2 lbs. salmon) (% based upon daily values):
Calories 330, Total Fat 18g, 28%, Saturated Fat 3.5g, 18%, Cholesterol 100mg, 33%, Sodium 700mg, 29%, Total Carbohydrate 0g, 0%, Dietary Fiber 0g, 0%, Protein 34g, Sugar 0g
Aviva Goldfarb
The Six O'Clock Scramble
Family dinner expert, cook, busy mom
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